Brussels Sprouts

Ingredients

• two ounces of butter
• a little salt
• a little pepper
• plenty of boiling water

Method

1. 1

   Melt the butter in a stewpan with salt and pepper.

2. 2

   Add the brussels sprouts and shake them for two or three minutes in the stewpan and serve.

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 102. The excerpt below is the record exactly as published.

brussels sprouts. 3. Shake them for two or three minutes in the stewpan and serve. Precautions. — Be careful to keep them from burn- ing in the butter. 2 3 2 Bucklnasier's Cookery. CAULIFLOWERS. Ingredients. Cauliflowers. Pounded Loaf Sugar. 1. Wash the cauliflower thoroughly clean. 2. Re- move the coarse outer leaves. 3. Split the stalk into four by cutting it across, but not deep enough to separate the flower. 4. Plunge it flower downwards into plenty of boiling water with a teaspoonful of sugar and salt. 5. Keep the saucepan-lid off. 6. Skim; when it is cooked (which will be in about ten or fifteen minutes). 7. Remove the cauliflower carefully with a slice, and drain on a sieve. Precautions.— Plenty of boiling water and plenty of room are essential. CAULIFLOWER AU GRATIN. Ingredients. Cauliflower. 2 oz. of Cheese. 2 oz. of Butter. Mustard. 1. Boil the cauliflower as already described. 2. Grate two ounces of Parmesan cheese, and mix it with a teaspoonful of flour of mustard, a saltspoonful of white pepper, and half a grain of cayenne. 3. Sprinkle the cauliflower with the mixture, and place it flower upwards on a flat dish. 4. Strew over the top the remainder of the cheese. 5. Melt two ounces of butter and pour over it. 6. Bake in a quick oven for a quarter of an hour, and serve immediately. Some cooks before arranging on the baking dish divide the cauliflower into pieces the size of a walnut, leaving out the stalk and leaves. Vegetables. 2 33 Precautions. — Be careful the butter is sweet, and not of too brown a colour. COLCANNON Ingredients. Potatoes. Green Vegetables. 1. Boil potatoes and greens or spinach separately, in equal quantities. 2. Mash the potatoes. 3. Squeeze the greens dry. 4. Chop them quite fine. 5. Mix all together in a basin, with a little butter, pepper, and salt. 6. Put the whole into a mould, previously well buttered with a brush. 7. Let it stand in a hot oven for ten minutes, and then turn out. Precautions. — Let the vegetables be free from water, and the mould properly buttered, or the col- cannon will break on turning out. ASPARAGUS. Ingredients. Asparagus. Vinegar. 1. Scrape the sticks of the asparagus, wash them, and cut them into equal lengths. 2. Divide the sticks into bundles of ten or twelve, tie them together, and stand them in salted boiling water with a dessert- spoonful of vinegar. Take care not to over-cook — about fifteen or twenty minutes will be sufficient — or the heads, which are the most delicate part, will break off in the saucepan. When sufficiently cooked, re- move them carefully and serve on buttered toast. 234 Buckmaster s Cookery. Precautions. — Care is necessary to prevent the heads breaking off, and the water should stand within i \ inches from the top. SEA KALE. Ingredients . Sea Kale. Melted Butter. Toast. 1. Wash the kale and tie it in bundles. 2. Put it into boiling water with a little salt, let it boil quickly for twenty minutes. 3. Drain it, and serve on a toast with melted butter (page 203) or white sauce (page 210). Sea kale is sometimes stewed in good gravy ; it must then be boiled for ten minutes in water, and afterwards stewed in gravy for a quarter of an hour. CARROTS. Ingredients. Carrots. Eschalots. Chives. Butter. 1. Scrape clean and wipe, but not wash, fifteen or twenty small young carrots. 2. Put them in a stew- pan with two ounces of butter. 3. Cover the stewpan, and from time to time give it a shake. After fifteen minutes (4) add a little pepper

Cook this with the app: pantry check, scaling, and the assistant.